Strawberry buckle cake is like a coffee cake but with a streusel topping. A buckle cake also has more fruit than is typically found in a traditional coffee cake.
The surface of the cake, “buckles” from the weight of the streusel topping, thus the name buckle cake. The sweet, buttery and crumbly streusel cake is an old-fashioned kind of cake and has always been a favorite of mine for breakfast or as an afternoon snack.
The strawberry buckle cake is a traditional butter cake. You will need either a stand mixer or a handheld mixer to make this cake. First, the sugar and butter are creamed until light and fluffy. The liquid ingredients, egg, milk, and vanilla, are then added to the fluffy butter and sugar mixture and beaten well to combine. Once the wet ingredients are added, the sifted dry ingredients are slowly added and gently stirred. Finally, the fresh fruit is folded in until fully incorporated with the batter.
A buckle cake adapts well to the use of any seasonal fruit. It’s the end of strawberry season in Louisiana so I decided to create one last strawberry memory with this delicate, moist cake.
You can also use blueberries, peaches, figs, plums, or whatever seasonal fruit may be available from your local farmers’ market. If the fruit that you choose is sweeter than the strawberries, you may want to reduce the amount of sugar. If the fruit is tart and requires a little more sugar, add a couple of extra tablespoons to achieve the desired taste.
If you are looking for other strawberry desserts before the end of the season, try my Sur le Plat strawberry pavlova or my panna cotta with a strawberry compote rather than the blueberry compote.
Serve the buckle warm, directly from the oven. Or, enjoy leftover cake the next day for breakfast or afternoon tea.
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